GoodGym's weekly session with FoodCycle was another success. While there were only two of us at the task, both Lucie and Gill worked hard in the kitchen to turn a rather meagre amount of surplus food and a whole heap of carrots into a sumptuous summer meal.

Lucie got started on prepping carrots, lettuce, cabbage and other salad items for a summer slaw, which was going to provide the main element to some summer wraps. While the rest of the team were busy prepping vegetable Bolgnaise for the main course, GIll kept her attention on preparing the desserts. Channeling her inner pastry chef, she had decided on a puff pastry apple and custard tart inspired by a "tarte fine au pommes" recipe she had seen in a French Recipe Book. Peeling, coring and slicing 30 apples took some time, and then the pastry needed rolling out, cutting to size and baking. It was a good job she had arrived early to get started. There was custard to be made and cooled, and a side of peach and grape salad to be prepped.

But our little team worked tirelessy and even helped with the washing up. The meal went out to around 36 guests and we even had enough for second helpings as well as meals for 8 of the Foodcycle volunteers.

The FoodCycle Team was augmented as always by several GoodGymers. Gill was on duty as one of the Kitchen Project Leaders, so she was first to arrive at the church to unlock, weigh the produce and get the kitchen ready. She also made 5 large key lime pies ready for dessert. Next on the scene was Martin, closely followed by Lucie and between them, GoodGym made up half of the cooking team tonight, and what a fabulous meal they cooked! Finally Neill arrived for the hosting shift and was soon filling bags with goodies for our guests to take away after the meal, and then wa son door duty to welcome our guests and make sure everyone had a seat and a welcome drink.

On this hot evening we served 40 people plus more than 7 takeaways . It was fantastic team work and effort from everyone as always- food collection team, cooking team, hosting team , host and helpers , team/project leaders ❤️ Thank you everyone for making people around happy 😊

On today’s menu was:

Starter potato in creamy sauce crispy spiced chick peas and mixed salad.

Main Egg kedgeree and salad

Dessert Key lime 🍋‍🟩 pie bananas 🍌/cream

Well done to the GoodGym team, another great evening; lots of happy guests with full bellies and empty plates. FoodCycle really appreciate our support for this project.

This evening we served 40 people plus takeaways . It was fantastic team work and effort from everyone as always- food collection team, cooking team, hosting team , pot washer, host and helpers Thank you everyone for making people around happy 😊 On the menu we had Starter Carrot and red lentils soup with bread 🍞 Main Frittata, baked beans , hash browns/fries Dessert Banana & date bake with custard

Despite being really short on numbers in the kitchen at Foodcycle this week. The team still managed to get a 3 course meal out to around 35 seated guests and an additional 7 take aways. Gill stayed on after her food collection to help in the kitchen as we were a few members down which was egg-citing. The team decided on a starter of egg salad open sandwich 🥪 🥚 followed by mushroom 🍄 pasta with sweetcorn and cheese 🧀. Dessert was a rather egg-pertly chopped up fruit salad with a bramley apple pie or a caramel tart, courtesy of Mr K (other brands are available but not as egg-cedingly good). Chanel and Neill were part of the hosting team and made sure everyone was served with their meals. Cracking show tonight team 👏 👌 🙌 👍🏻 Well done all

Luton Goodgymers stepped up to help Foodcycle . Today we served 39 people 3 course meal plus takeaways . It was amazing team work and effort from everyone - food collection team, cooking team, hosting team , pot washer, host and helpers Lots of potatoes were used this evening so as other vegetables for starter to very tasty main course . Pudding made by Jordi was delicious sweet ending to yet another great mission. People loved the food and team enjoyed the task . Well done everyone

Menu was Starter - potato and onion soup & bun Main - vegetable stew and potato wedges Dessert- brioche bread and butter pudding

3 Luton Goodgymers stepped up to help Foodcycle this week. Covering food collection and kitchen team between them, the efforts all helped towards feeding 45 people a 3 course meal. Carrot soup and bread starter, followed by Egg and pea curry 🍛 and cake and fruit salad for dessert. Everyone seemed to enjoy the meal and the team enjoyed the task. Great effort all, well done 👏